{"id":12805,"date":"2010-05-16T10:59:01","date_gmt":"2010-05-16T14:59:01","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12805"},"modified":"2010-05-16T10:59:01","modified_gmt":"2010-05-16T14:59:01","slug":"grilled-steak-and-red-quinoa-one-plate-dinner%e3%82%b0%e3%83%aa%e3%83%ab%e3%82%b9%e3%83%86%e3%83%bc%e3%82%ad%e3%81%a8%e3%82%af%e3%82%a4%e3%83%8e%e3%82%a2%e3%81%a7%e3%80%81%e3%83%af%e3%83%b3%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12805&lang=en","title":{"rendered":"Grilled Steak and Red Quinoa One Plate Dinner
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Grilled Steak and Red Quinoa One Plate Dinner<\/strong>
\nDinner May 15, 2010<\/em><\/p>\n

This is a kind of meal I can eat everyday. Lots of fresh seasonal vegetables and a perfectly cooked small steak. I love it! Grilled sweet corn, grilled asparagus, fresh avocado slices, and a grilled mini steak were placed on a bed of red quinoa, and served with wasabi sauce (soy sauce, mirin (Japanese sweet sake), wasabi). I’ve seen and heard about quinoa, but this was my first time to try it. It’s easy to cook, and the crunchy texture is amazing!! I’m not sure exactly what it is (it looks like bird food before cooked), but for some reason, I feel it’s good for you. I’m thinking of adding this to soup next time.<\/p>\n

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Grilled Steak and Red Quinoa One Plate Dinner Dinner May 15, 2010 This is a kind of meal I can eat everyday. Lots of fresh seasonal vegetables and a perfectly cooked small steak. I love it! Grilled sweet corn, grilled asparagus, fresh avocado slices, and a grilled mini steak were placed on a bed of […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-12805","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12805"}],"version-history":[{"count":25,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12805\/revisions"}],"predecessor-version":[{"id":12844,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12805\/revisions\/12844"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}